Simon Weir, of Turfcroft Farm, grows most of our herbs, in a small farm in the New Forest. He has been growing herbs for nearly 30 years now, and has always shied away from using chemicals and pesticides. However, since there was little interest in organic herbs until recently, it was only a few years ago that he applied for organic certification; he just sold his herbs as conventional produce. Recent interest in organic growing means Simon has changed few of his growing techniques, but they have finally been given the appreciation they deserve!
Mint works especially well with pretty much any lamb dish and mint sauce appears on dining tables all over the country whenever lamb is on the menu. Why not try making your own sauce? All you need is some white wine vinegar, a pinch of salt, a tbsp of caster sugar and some boiling water.
Country of Origin - UK
Class - Minimum Class 2
Mint adds a fresh note to new potatoes as well as fruit salads and punches. In vinegar with a little sugar, it is the classic accompaniment to lamb. Mint is fantastic in a wide range of dishes, combining well with everything from chocolate to tea to fish! Keep wrapped up in a plastic bag, in your fridge. This will retain moisture and keep it fresh for you.